Method and portable system for cooking

ABSTRACT

A portable cooking system has a heating chamber supported by retractable legs that rest on a lid. A fire pan also resting on the lid and partially within the heating chamber is adaptable to burn charcoal, wood, or compressed gas. The lid supports and isolates the fire pan from the ground. The fire pan may be adapted for grilling. An alternate lid may contain an electric heating element. Thermometers and a vent on the heating chamber allow regulation on temperature within the heating chamber. The system may be adapted to provide uniform, controlled heat for Dutch ovens contained within. The system may also function as a smoker.

CROSS-REFERENCES TO RELATED APPLICATIONS

This application is a continuation-in-part of now-pending U.S. patentapplication Ser. No. 11/704,533, filed Feb. 9, 2007 by the sameinventor, which claims priority from now-expired U.S. provisional patentapplication Ser. No. 60/772,413, filed Feb. 10, 2006 by the sameinventor.

BACKGROUND

Cooking without kitchen facilities can present a variety ofdifficulties. Open fires may be prohibited in certain areas. In otherareas, such as parking lots or pristine natural places, cooking on theground may be prohibited. Preferred fuels may be unavailable or banned.Wind and rain may make a fire difficult to light and maintain, and maydissipate heat. While portable stoves provide partial solutions to suchproblems, most gasoline or compressed gas stoves are poorly adapted tothe specialized requirements of baking, smoking, and certain other foodpreparation methods.

For example, the Dutch oven provides a simple means for baking food withan open fire. However, variations in fuel, wind, and other conditionsoften make accurate regulation of the temperature within a Dutch ovendifficult to achieve in the field. Traditional temperature regulationmethods such as pit cooking may require considerable amounts of fuel,time, and experimentation, and may permanently scar the cooking site inan unacceptable manner. Cooking on the ground surface or a raisedplatform may leave the Dutch oven exposed to the wind. Gasoline andcompressed gas stoves are rarely designed to support a Dutch oven andtend to concentrate too much heat on a very small portion of the ovensurface.

Most existing cooking devices are designed for particular kinds ofcooking, forcing a cook who wishes to employ different cooking methodsto carry a variety of different devices or adaptors. The expense andinconvenience of purchasing, transporting, and using many incompatibleor partially compatible devices strongly discourage cooks from usingtheir full repertoire of cooking techniques in the field. What is neededis a cooking system that utilizes a variety of preferred fuels, can bereconfigured quickly to allow a cook to utilize a range of differentcooking methods, and can be transported and stored in a configurationthat is compact, easy to handle, and does not contaminate itssurroundings with ash, soot, and other combustion products.

SUMMARY

The present invention mitigates these problems with a portable cookingsystem that can be configured to shield a fire pan from the ground andthe interior of a heating chamber from the wind while regulating theflow and temperature of hot gasses within the heating chamber. Thesystem is adaptable to burn carbon-based fuels such as charcoal, wood,or compressed gas, or to use an electric heating element. The fire panmay be adapted for grilling. The heating chamber may used as a grillstand. The system may be adapted to provide uniform, controlled heat forDutch ovens contained within. The system may also function as a smoker.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows an exploded perspective view of a heating chamber, a Dutchoven, a fire pan, and a lid.

FIG. 2 shows a heating chamber, a Dutch oven, a fire pan, and a lid in astorage position.

FIG. 3 shows a cross-sectional side elevation view of a heating chamber.

FIG. 4 shows a top plan view of the heating chamber of FIG. 3

FIG. 5 shows a top plan view of an end panel.

FIG. 6 shows a cross-sectional side elevation view of the end panel ofFIG. 5.

FIG. 7 shows a cross-sectional side elevation view of a fire pan.

FIG. 8 shows a top plan view of the fire pan of FIG. 7.

FIG. 9 shows a top plan view of a baffle.

FIG. 10 shows a cross-sectional side elevation view of the baffle ofFIG. 9.

FIG. 11 shows a top plan view of a grill.

FIG. 12 shows a cross-sectional side elevation view of the grill of FIG.11.

FIG. 13 shows a cross-sectional side elevation view of a fire pan with abaffle and grill installed.

FIG. 14 shows a cross-sectional side elevation view of a lid with feet.

FIG. 15 shows a top plan view of the lid of FIG. 14.

FIG. 16 shows a cross-sectional side elevation view of system forheating one or more Dutch ovens.

FIG. 17 shows a cross-sectional side elevation view of the embodiment ofFIG. 16 with the Dutch ovens removed and the legs retracted.

FIG. 18 shows a cross-sectional side elevation view of an embodiment instorage and transportation mode.

FIG. 19 shows a cross-sectional side elevation view of an embodimentwithout a heating chamber.

FIG. 20 shows a cross-sectional side elevation view of a baffle andgrill installed in a fire pan that is resting on a lid.

FIG. 21 shows the embodiment of FIG. 20 placed upon a heating chamberfunctioning as an adjustable-height cooking stand.

FIG. 22 shows a cross-sectional side elevation view of a gas grill.

FIG. 23 shows a side elevation view of a gas burner assembly.

FIG. 24 shows a top plan view of the gas burner assembly of FIG. 23.

FIG. 25 shows a cooking configuration similar to that shown in FIG. 19with a gas grill substituted for a charcoal grill.

FIG. 26 shows a configuration similar to that shown in FIG. 16 with agas grill substituted for a charcoal grill.

FIG. 27 shows a cross-sectional side elevation view of a lid assemblymodified to include an electric heating element.

FIG. 28 shows a cross-sectional side elevation view of the modified lidof FIG. 27.

FIG. 29 shows a top plan view of the modified lid of FIG. 28.

FIG. 30 shows a side elevation view of an insulator.

FIG. 31 shows a top plan of the insulator of FIG. 30.

FIG. 32 shows a side elevation view of an electric heating element.

FIG. 33 shows a top plan of the electric heating element of FIG. 32.

FIG. 34 shows a side elevation view of a fire pan support.

FIG. 35 shows a top plan of the fire pan support of FIG. 34.

FIG. 36 shows side elevation view of an embodiment similar to that shownin FIG. 19, with the lid replaced by a modified lid.

FIG. 37 shows a side elevation view of an embodiment similar to thatshown in FIG. 20, with the lid replaced by a modified lid.

FIG. 38 shows a side elevation view of an embodiment with a modified lidsupporting a gas grill.

FIG. 39 shows an embodiment with heating chamber configured as anelectric oven or smoker.

FIG. 40 is a cross-sectional side elevation view showing the heatingchamber of FIG. 3 and a removable end panel

FIG. 41 shows a top plan view of a removable end panel.

FIG. 42 shows a side elevation view of the removable end panel of FIG.41.

DETAILED DESCRIPTION

FIG. 1 shows an exploded perspective view of a simple embodiment of aninvention configuration for baking, with a heating chamber, a Dutchoven, a fire pan, and a lid. A Dutch oven 100 as is known in the art isreceived by a fire pan 110. The Dutch oven 100 rests upon the bottom 112of the fire pan 110 and is partially surrounded by the fire pan's raisedsidewall 114, which has vent holes 116 spaced at suitable intervalsaround its perimeter. The diameter of the fire pan 110 is approximatelyequal to or greater than the diameter of the Dutch oven 100.

Three or more fire pan legs 118 are screwed, welded or otherwiseattached to the bottom 112 by means known in the art. The legs 118 mayfold, retract, or detach entirely when not in use. The legs 118 may restupon the ground or upon a lid 150. The legs 118 raise and isolate thebottom 112 of the fire pan 110 from the ground and allow ample air flowaround the fire pan 110. The legs 118 may be of any suitable length,typically between one and four inches.

A heating chamber 120 fits concentrically over the Dutch oven 100 andfire pan 110. In this embodiment, the heating chamber 120 is a cylinder122 with an open lower end 126 and an end panel 124 closing the upperend. While this embodiment is used to prepare food the open lower end126 is oriented downward toward the fire pan 110 and the end panel 124is oriented upward. In other embodiments, the shape and diameter of theheating chamber may vary to adjust airflow, locally concentrate ordissipate heat, stiffen the surface of the chamber, improvetransportation and storage characteristics, and/or improve otherproperties of the system. In the embodiment of FIG. 1, the cylinder 122diameter is preferably two to four inches greater than the diameter ofthe fire pan 110. The end panel 124 of the cylinder 122 has a vent 128that allows air entering the open lower end 126 to pass upward throughthe cylinder 122 and exhaust into the atmosphere. The vent 128 may be apie vent or other vent as is known in the art.

The heating chamber 120 is supported by at least three legs 130. In thisembodiment, the legs 130 retract completely into tubes 132 attached tothe interior of the cylinder 122 by fasteners 134 such as bolts orrivets. Channels, sleeves, and other configurations known in the art mayserve in place of tubes 132. Extended legs 130 may be fixed in place byVALCO push inserts 136, set screws, or other positioning devices knownin the art.

The heating chamber 120 may be manipulated with upper handles 140 andlower handles 142. In this embodiment, a thermometer 144 mounted on theend panel 124 of the cylinder 122 provides a measurement of thetemperature of air circulating through the heating chamber 120.

In this embodiment the lid 150 is a disk 152 with a raised lip 154. Theinside diameter of the lip 154 is slightly greater than the outsidediameter of the cylinder 122, so that the lid 150 fits closely over theopen lower end 126 of the cylinder 122. The lid may have latches 156 orother means known in the art for secure attachment to the cylinder 122.

The heating chamber 120, fire pan 110, and lid 150 may be made of steel,aluminum, and other known materials using fabrication techniqueswell-known in the art. Another simple embodiment of the invention may befabricated from a metal trash can, with the barrel serving as theheating chamber 120 and the trash can lid serving as a lid 150. Anengine oil collection pan of suitable dimensions may be modified tocreate a fire pan 110.

While this embodiment is used to prepare food the lid 150 is placed uponthe ground to support the fire pan 110. Although the fire pan 110 mayinstead rest directly on the ground, positioning the lid 150 under thefire pan 110 protects the ground surface from scorching and ashdeposits, which may allow a user to employ the present invention onasphalt, pristine soil, and other surfaces where damage would beunacceptable. Additionally, the lid 150 provides a stable platform onsand and other loose soils so that the legs 118 of the fire pan 110 donot settle into the soil.

The legs 118 of the fire pan 110 are extended to working positions. Thefire pan 110 is placed upon the lid 150 and filled with a fuel (notshown) such as charcoal or wood. A Dutch oven 100 is centered upon thefuel and within the fire pan 110. Additional fuel may be deposited ontop of the Dutch oven 100 in the usual manner. The fuel may be ignitedbefore or after being placed within the fire pan 110. Depending on thelength of the cylinder, up to four Dutch ovens 100 may be stacked, withfuel added atop each oven.

The legs 130 of the heating chamber 120 are extended and locked intoposition so that the lower edge 127 of the cylinder 122 will rest at ahorizontal level slightly below the upper edge 115 of the fire pan'sraised sidewall 114 when the legs 130 of the heating chamber 120 restupon the lid 150. The slight horizontal overlap between the heatingchamber 120 and the fire pan 110 directs external lateral air flow intothe vent holes 116 while preserving vertical air flow from the fire pan110 into the heating chamber 120.

The user grasps the heating chamber 120 by the upper handles 140 andplaces the heating chamber 120 over and surrounding the stacked Dutchovens 100, with the legs 130 of the heating chamber 120 resting upon thelid 150. Heated air is drawn upward through and around the fire pan 110into the heating chamber 120, continuing upward past and around theDutch ovens 100. The vent 128 is adjusted to obtain desired air flowthrough and temperature within the heating chamber 120.

In addition to concentrating hot air where it is most effective, theheating chamber 120 provides a highly effective wind screen, promoting aconsistent, regulated flow of heated air past the Dutch ovens 100. Thisembodiment of the invention thereby provides cooking conditions that arevery similar to those found in conventional ovens, allowing users tomore easily cook foods that are sensitive to cooking temperature. Whenthe desired cooking time has elapsed, the user once again grasps theheating chamber 120 by the upper handles 140, lifts and removes theheating chamber 120, then removes each Dutch oven 100.

If the user is finished cooking, the legs 130 of the heating chamber 120are fully retracted and the vent 128 is closed. The user grasps theupper handles 140 and places the heating chamber 120 over the fire pan110 with the lower edge 127 of the cylinder 122 resting against the lid150, thereby block airflow and extinguishing the fuel. After the fuel isconsumed or extinguished and the fire pan 110 has cooled, the usergrasps the lower handles 142 of the heating chamber 120 and inverts thechamber, so that the open lower end 126 is oriented upward in a storageposition.

The legs 118 of the fire pan 110 are removed, folded, or retracted andthe fire pan 110 is placed within the inverted heating chamber 120. Oneor more Dutch ovens 100 may be stacked atop the fire pan 110. The lid150 is inverted and placed over the upward-facing open lower end 126 ofthe heating chamber 120, thereby closing the chamber. Latches 156 orother fasteners may be used to hold the lid 150 in place. In this mannerthe components of the invention may be conveniently stored and carriedwithout loss of components or contamination of surroundings. FIG. 2shows the embodiment of FIG. 1 in a storage position, with the open endoriented upward and covered by the lid 150.

The simple embodiment of FIGS. 1 and 2 can be improved in a number ofways. FIG. 3 is a cross-sectional side elevation view showing a heatingchamber 320 with rolled upper 325 and lower 327 lips to strengthen theedges and with circumferential ribs 323 to stiffen the sides of thechamber. Upper 340 and lower 342 handles perform the same functions astheir counterparts in FIG. 1. Although different embodiments of theinvention might have more than three legs, the embodiment of FIG. 3shows three legs 330 with the outer two depicted in positions 180degrees apart for better visibility. However, as shown in the top planview of FIG. 4, the three legs 330 are actually positioned approximately120 degrees apart. This convention is used for legs and feet in figuresdescribed below, with outer legs in side elevation views shown as ifpositioned 180 degrees apart, and actual circumferential positions shownin related top plan views.

FIG. 5 is a top plan view of an end panel 524 with two thermometers 544and an adjustable vent 528. The vent 528 is rotatably attached to theend panel 524 with a fastener 529 such as a rivet or a bolt. When a tab531 on the perimeter of the vent 528 is grasped and the vent 528 isrotated, holes 533 in the vent 528 align with holes 535 in the end panel524 to allow air to pass through. The end panel 524 closes one end ofthe heating chamber 320 and may be affixed to the chamber 320 by meansknown in the art.

FIG. 6 shows a cross-sectional side elevation view of the end panel 524of FIG. 5. A circular step-down 513 is radially positioned within thefeet of a fire pan (not shown) to center the fire pan when the system isin storage mode. A rolled lip 521 strengthens the exposed edge.

FIG. 7 shows a cross-sectional side elevation view of a fire pan 710with a ledge 719 formed slightly below the upper edge 715. Vent holes716 arrayed around the sidewall 714 allow ingress of air. An access hole717 is positioned to allow connection of an external fuel supply to aburner (not shown here) within the fire pan, as described below. Threeor more feet 718 isolate the fire pan 710 from surfaces below. A pair ofstep-downs create a broad circular groove 713 in which the feet ofdifferently-sized Dutch ovens may rest, thereby centering a Dutch ovenwith the fire pan 710. FIG. 8 shows a top plan view of the sameembodiment and features.

FIGS. 9-13 show a fire pan with optional grilling inserts. FIG. 9 showsa top plan view of a baffle 900 with concentrically-arrayed of holes 902to allow passage of hot gases from a heat source within a fire pan. FIG.10 shows a cross-sectional side elevation view of the baffle 900 of FIG.9. The edges of the holes 902 are raised to form a collection surface903 that retains grease and other fluids from cooking food. A ledge 904around the perimeter of the baffle 902 is sized and shaped to fit withinthe ledge 719 of the fire pan 710 of FIG. 7. The baffle 902 ispreferably stiff enough to support three or more stacked Dutch ovens andmay be made of any suitable material known in the art.

FIG. 11 shows a top plan view of a grill 1100 sized and shaped to restupon the baffle 900, just within the ledge 904. When the grill 1100rests upon the baffle 900, holes 1102 in the surface of the grill 1100are concentrically arrayed over the collection surface 903 of the baffle900, so that no fluid can drip directly from the grill 1100 into thefire pan 710. Elongated holes 1104 in the grill 1100 are positioned toallow the legs of Dutch ovens of different sizes (not shown) to passthrough the grill 1100 to rest directly upon the collection surface 903of the baffle 900. FIG. 12 shows a cross-sectional side elevation viewof the grill 900 of FIG. 11. A turned-down edge 1106 of the grill causesthe grill surface 1105 to stand above and out of contact with the raisededges of the holes 902 in the baffle 900. FIG. 13 shows across-sectional side elevation view of a fire pan 710 with a baffle 900and grill 1100 installed.

FIG. 14 shows a cross-sectional side elevation view of a lid 1450 withfeet 1458 that raise and isolate the lid 1450 from supporting surfaces.A rolled edge 1454 strengthens the upper edge of the lid 1450. Astep-down 1453 centers the feet 718 of a fire pan 710 (not shown)resting on the interior of the lid 1450. FIG. 15 shows a top plan viewof the embodiment and features of FIG. 14.

FIG. 16 shows a cross-sectional side elevation view with many of thecomponents described above assembled into a system for heating one ormore Dutch ovens. A heating chamber 320 with an end panel 524 hasextended legs 330 resting upon a lid 1450. In this and subsequentsimilar views, the center leg is omitted to reduce clutter. The feet 718of a fire pan 710 also rest upon the lid 1450 just within the centeringstep-down 1453. The feet of a Dutch oven 100 rest within the circulargroove 713 of the fire pan 710. A second Dutch oven 1602 rests on top ofthe first Dutch oven 100. A third Dutch oven 1604 rests on top of theend panel 524. The lower edge 327 of the heating chamber 320 is set at alevel slightly below the upper edge 715 of the fire pan 710.

With burning charcoal or wood around the first Dutch oven 100 and withinthe fire pan 710, air enters the fire pan 710 through the vent holes716, is burned and heated, then rises through the heating chamber 320and passes upward through the vent 528 in the end panel 524. The lid1450 is thermally isolated from the supporting surface by feet 1458 andcollects any ash that may fall through the vent holes 716. The fire pan710 is thermally isolated from the lid 1450 by feet 718. Hot gassesrising from the fire pan 710 are protected from crosswinds by theoverlap between adjacent edges of the heating chamber 320 and the firepan 710. Temperature within the heating chamber 320 may be monitoredwith thermometers 524 and adjusted with the vent 528 and, if necessary,changes in leg 330 extension. The Dutch oven 1604 resting on the endpanel 524 may be warmed while other ovens 100, 1602 are held at a highertemperature.

When all cooking is complete the fuel in the fire pan may beextinguished and the system allowed to cool. FIG. 17 shows across-sectional side elevation view of the embodiment of FIG. 16 withthe Dutch ovens removed and the legs 330 retracted so that the loweredge 327 of the heating chamber 320 rests below the upper edge 1454 ofthe lid 1450. With the vent 528 closed and air flow thus cut off, fuelin the fire pan is extinguished and allowed to cool. As shown in thecross-sectional side elevation view of FIG. 18, the heating chamber 320may then be removed and inverted, the baffle 900 and grill 1100 insertedinto the fire pan 710, the fire pan 710 placed upon the end panel 524with the feet 718 of the fire pan 710 resting within the step-down 513in the end panel 524. A Dutch oven may be stacked upon the baffle 900with the oven's feet 1804 passing through the elongated holes 1104 inthe grill 1100 to rest upon the baffle 900. Generally, cookware andsupplies may be stacked upon the baffle 900 and grill 1100 and/or withinthe heating chamber 320, then the lid 1450 may be placed over the loweredge 326 of the heating chamber 320 to contain cooking supplies andwaste for convenient transportation. The whole assembly may then beconveniently carried by handles 342.

The components of the system described above can be reconfigured andused to advantage in many different cooking circumstances. For example,FIG. 19 shows a cross-sectional side elevation view of an embodimentwithout a heating chamber. The lid 1450 supports a fire pan 710 whichcontains a Dutch oven 100. This simple configuration allows easy accessto the Dutch oven(s) in circumstances where wind protection and carefultemperature control are not needed.

FIG. 20 shows a cross-sectional side elevation view of a baffle 900 andgrill 1100 installed in a fire pan 710 that is in turn resting on a lid1450. With a heat source inside the fire pan 710, this configurationfunctions as a portable grill. As shown in FIG. 21, the embodiment ofFIG. 20 may be placed upon a heating chamber 320, with the heatingchamber 320 functioning as an adjustable-height cooking stand.

Cooking environments where charcoal or wood are unavailable or wherewood smoke is unacceptable may require the use of alternate heatsources. Compressed gasses such as propane or natural gas are widelyavailable and convenient to use. Alternate embodiments of the inventionmay be easily adapted to use of compressed gas by the addition of asuitable burner as is known in the art.

FIG. 22 shows a cross-sectional side elevation view of a gas grill 2200comprising the fire pan and grill assembly of FIG. 13 with a gas burnerassembly 2300 inserted inside the fire pan 710. A fuel port 2306 as isknown in the art is accessed through the access hole 717 in one side ofthe fire pan 710. Except for the substitution of the gas burner assembly2300 in place of charcoal or wood, the gas grill 2200 is used inessentially the same cooking configurations as are used for charcoal orwood.

FIG. 23 shows a side elevation view of the gas burner assembly 2300. Aburner 2302 with a fuel port 2306 is mounted on a base 2304 that fitswithin a fire pan. FIG. 24 shows a top plan view of the gas burnerassembly 2300 of FIG. 23.

FIG. 25 shows a cooking configuration essentially the same as that shownin FIG. 19, with the substitution of the gas grill 2200 for a charcoalgrill. In this embodiment the Dutch oven 100 rests atop the gas grill2200 instead of within the fire pan 710. FIG. 26 shows a configurationessentially the same as that shown in FIG. 16, again with thesubstitution of a gas grill 2200.

An electric element may provide a heat source in circumstances where anopen flame of any kind is undesirable or unacceptable. FIG. 27 shows across-sectional side elevation view of a lid assembly 2700 modified toinclude an electric heating element 2702. FIG. 28 shows across-sectional side elevation view of the modified lid 2750, which isdeeper than the standard lid 1450. FIG. 29 shows a top plan view of themodified lid 2750 of FIG. 28. Returning to FIG. 27, the modified lid2750 is supported by feet 2758. An insulator 2704 as is known in the artreduces heat lost to the supporting surface. A cavity 2716 surroundingthe electric heating element 2702 may be filled with lava rock forgeneral cooking or wood chips for smoking A fire pan support 2706 withsupporting legs 2708 and a centering step-down 2753 provides support forsystem components stacked atop the modified lid 2700. A rolled lip 2715strengthens the upper edge of the modified lid 2700.

FIGS. 30 and 31 show a side elevation view and a top plan of theinsulator 2704, respectively. FIGS. 32 and 33 show a side elevation viewand a top plan view of the electric heating element 2702, respectively.A 120 VAC, 1250 watt element is preferred, although with appropriatemodifications others may be substituted as needed. The resistive element2712 is connected to electrical power by a standard connector 2714.FIGS. 34 and 35 show a side elevation view and a top plan view of thefire pan support 2706, respectively. As shown in FIG. 35, the fire pansupport 2706 is penetrated by an array of holes 2710 that allow heatedair to pass upward from the electric heating element 2702 and materialswithin the cavity 2716.

FIG. 36 shows a side elevation view of a configuration essentially thesame as that shown in FIG. 19, with the lid 1450 replaced by a modifiedlid 2700 and the feet 718 of the fire pan 710 resting on the fire pansupport 2706 just within the centering step-down 2753. FIG. 37 shows aside elevation view of a configuration essentially the same as thatshown in FIG. 20, again with the substitution of the modified lid 2700.FIG. 38 shows still another configuration with the modified lid 2700used to support the gas grill 2200, which in turn supports a Dutch oven.The heating chamber 320 may be used as a cooking stand as previouslydescribed. The modified lid 2700 may also be used in essentially thesame transportation and storage configuration as previously describedfor the lid 1450.

Since the electric heating element 2702 does not consume oxygen, theheating chamber 320 need not be raised for ventilation when used withthe modified lid 2700. FIG. 39 shows side elevation view of aconfiguration in which the heating chamber 320 can be used as a trueoven, with ventilation provided only by the vent 528 in the end panel524. The legs 330 are retracted, allowing the lower edge 327 of theheating chamber 320 to drop below the upper edge 2715 of the modifiedlid 2700. This configuration may be used as an electric smoker byfilling the cavity 2716 with wood chips.

Although the embodiments of FIGS. 1, 16, 17, 18, 21, 26 and 39 may haveend panels that are formed, welded, or otherwise permanently affixed toa heating chamber by means known in the art, alternate embodiments mayhave removable end panels that allow a user to access the contents ofthe heating chamber without moving the heating chamber. FIG. 40 is across-sectional side elevation view showing the heating chamber 320 ofFIG. 3 (with the center leg omitted for clarity), a removable end panel4024, and a lid 1450.

FIG. 41 shows a top plan view of the removable end panel 4024 with twothermometers 1944, an adjustable vent 4128, and end panel handles 4136.The vent 4128 is structured and operated in the same manner as the vent528 shown in FIG. 5. FIG. 42 shows a cross-sectional side elevation viewof the end panel 4024 of FIG. 41. The removable end panel 4024 closesone end of the heating chamber 320 and may be secured to the chamber 320by a friction fit, clamps, or other means known in the art. The endpanel handles 4136 provide a convenient means for grasping, removing,and replacing the end panel 4024, allowing a user to temporarily removethe end panel 4024 while the system is in operation so as to examine,remove, or replace a Dutch oven or other cooking or food item withoutcompletely disrupting the heated gas flow within the chamber ordissipating much heat.

As can be seen from the examples described above, the system componentsof the invention can be quickly reconfigured in many different ways toutilize a variety of fuels and cooking methods. After use the componentsmay be stored in a compact container that prevents ash and other wasterproducts from contaminating surroundings during transportation, so thatthe system may be packed up immediately and later cleaned in moreconvenient circumstances.

The principles of the invention have been set forth in the foregoingspecification. The embodiments and modes of operation disclosed hereinare exemplary and should be interpreted as illustrating the presentinvention rather than as restricting it. As is readily apparent from theforegoing description, an ordinary person could readily reconfigure thecomponents of the invention in many ways implied by but not explicitlydescribed in the foregoing description and figures. The foregoingdisclosure is not intended to limit the range of equivalent structureavailable to a person of ordinary skill in the art in any way, butrather to expand the range of equivalent structures in ways notpreviously contemplated. Numerous variations and changes can be made tothe foregoing illustrative embodiments without departing from the scopeand spirit of the present invention.

1. A food preparation kit having component parts capable of beingassembled in the field, the kit comprising the combination of: achamber, the chamber having an open end and a closed end, the closed endoriented upward while the kit is used to prepare food, the chamberhaving at least a first exhaust vent proximate to the closed end, thechamber having at least three legs, the legs proximate to the open end,the chamber adaptable to admit air into the interior of the chamberthrough the open end while the kit is used to prepare food; a fire pan,the fire pan having at least a first vent hole below an upper edge ofthe fire pan, the fire pan having at least three attached legs, the legsprojecting below the fire pan while the kit is used to prepare food, thefire pan adapted to fit at least partially within the chamber; and alid, the lid adapted to support the fire pan, the lid further adapted tobe retained in a position to close the open end of the chamber when thekit is in a storage position.
 2. A food preparation kit as claimed inclaim 1, wherein the chamber has at least two handles.
 3. A foodpreparation kit as claimed in claim 1, wherein the chamber has at leasta first thermometer.
 4. A food preparation kit as claimed in claim 1,the kit further comprising a Dutch oven, the Dutch oven sized to restwithin the fire pan.
 5. A food preparation kit as claimed in claim 1,wherein the lid has at least three supporting feet.
 6. A foodpreparation kit as claimed in claim 1, wherein the chamber furthercomprises a cylinder and the chamber legs are adjustable to support thelower edge of the cylinder at a level just below the upper edge of thefire pan while the kit is used to prepare food.
 7. A food preparationkit as claimed in claim 1, wherein the closed end of the chamber isremoveable.
 8. A food preparation kit as claimed in claim 1, whereinfire pan does not contact the chamber while the kit is used to preparefood.
 9. A food preparation kit having component parts capable of beingassembled in the field, the kit comprising the combination of: achamber, the chamber having an open end and a closed end, the closed endoriented upward while the kit is used to prepare food, the closed endoriented downward while the kit is in a storage position, the chamberhaving at least a first exhaust vent proximate to the closed end, thechamber adaptable to admit air into the interior of the chamber throughthe open end while the kit is used to prepare food, the chamber havingat least two handles and at least three adjustable supporting legs; afire pan, the fire pan having at least a first vent hole, an accesshole, and at least three attached supporting legs, the fire pan adaptedto fit within the chamber; a grill, the grill adapted to rest upon thefire pan, the grill adapted to fit within the chamber; and a lid, thelid adapted to support the fire pan, the lid further adapted to beretained in a position to close the open end of the chamber.
 10. A foodpreparation kit as claimed in claim 9, wherein the lid has at leastthree supporting feet.
 11. A food preparation kit as claimed in claim 9,wherein the first exhaust vent penetrates the closed end of the chamber.12. A food preparation kit as claimed in claim 9, wherein the closed endof the chamber is removable.
 13. A food preparation kit as claimed inclaim 9, wherein fire pan does not contact the chamber while the kit isused to prepare food.
 14. A food preparation kit having component partscapable of being assembled in the field, the kit comprising thecombination of: a chamber, the chamber having an open end and a closedend, the chamber having at least two handles, at least a first exhaustvent, and at least three adjustable supporting legs; a fire pan, thefire pan having at least a first vent hole, an access hole, and at leastthree attached supporting legs, the fire pan adapted to fit within thechamber; a gas burner with a fuel port, the gas burner adapted to fitwithin the fire pan, the fuel port positioned to align with the accesshole when the gas burner rests within the fire pan; a grill, the grilladapted to rest upon the fire pan, the grill adapted to fit within thechamber; and a lid, the lid adapted to support the fire pan, the lidfurther adapted to be retained in a position to close the open end ofthe chamber.
 15. A food preparation kit having component parts capableof being assembled in the field, the kit comprising the combination of:a chamber, the chamber having an open end and a closed end, the chamberhaving at least two handles, at least a first exhaust vent, and at leastthree adjustable supporting legs; a fire pan, the fire pan having atleast a first vent hole, the fire pan adapted to fit within the chamber;and a lid, the lid comprising an insulator and an electric heatingelement, the lid adapted to support the fire pan, the lid furtheradapted to be retained in a position to close the open end of thechamber.
 16. A method for maintaining a substantially consistent cookingtemperature within a Dutch oven, comprising the steps of: placing a lidupon a supporting surface; placing a fire pan upon the lid; placing aheat source within the fire pan; placing a Dutch oven upon the fire pan;adjusting supporting legs on a chamber to a position that will hold thelower edge of the chamber above the lid and at least slightly below theupper edge of the fire pan when the chamber is placed over the fire pan;placing the chamber over the fire pan; and adjusting an exhaust vent onthe chamber to obtain and maintain a desired interior temperature in thechamber.